Recipes
Mathias Dahlgren's Swedish Rye Bread - with an apple twist
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter...
Brioche
In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to...
100% Barley Bread
I used a little bit of my wheat sourdough starter to get my barley starter going because it is easier to do that than make a...
Rye Loaf 750g.
The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf....
Posts
Beginner sourdough for dummies???
Hello everyone, I am a guy, military, stationed overseas, learning how to make sourdough to pass the time before I get to...
how to , about work hours
How can I work around 9 to 5 work and achieve a proper sourdough...
Why Doesn't my Bread Open at the Score?
Why Doesn't my Bread Open at the Score?2nd and 3rd, 4th photos are the bread I made before. They are ok, but 1st photo is not...
Bread splitting
I am wondering why my loaves are splitting so bad. I am using a recipe that has me let it rise overnight 6-12 hrs, then...
No Bake Cookies Dough Energy Balls
Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s...
Loaves spreading
Hi all I'm new to this forum (and what a forum it is!) I've been baking sourdough for the best part of a year, and after a...
Am I ready for bread making?
My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??...
Dough fails (runny, sticky, gooey mess)
Ok, I have now read all suggetions on what I think maybe my problem, either starter to weak, starter to strong, not enought starter, overkneading....I'm at my wit's end.I feed my starter (either 2200 or 1000) and wait, I have watched it for every 15 minutes after 4 hours and tried when it was at the...
Wet after autolyse
After 30 minutes autolyse my once shaggy dough is completely liquidy. I started two batches separately, with exact measured ingredients, one is perfect and the other is liquidy. Any ideas why?Thank you!...
HELP! ~ Baking with Bleach Flour for Sourdough
Hello! I hope everyone is doing well. I have this question that I just cannot seem to find! I have this healthy sourdough starter that I feed with organic UNBLEACHED flour. My starter is very happy and does its thing :) I am now ready to bake with it! Can I use bleached flour when I am baking? It...
Oldest Sourdough
Hi all,I am trying to track down the oldest starter which is still used regularly. Anyone knows what is the oldest (active) starter in the world?thanks, Ittai...
What am I doing wrong?
I cannot get my starter to double in size. It never does how all the videos I have watched. If it isnt rising much at all should I still feed it every24 hours on the 3rd and 4th day? I have tried everything I have learned online and nothing seems to work. Help!! ...
Sourdough not rising?
Hi, I've been making sourdough for the past few months and it's been turning out pretty well so far, but the past few times I've had a go, my loaves don't hold their shape at all and just flatten out into a pancake once in the oven.My recipe is;500g bakers flour375g water150g rye starter10g saltsome...
Sourdough bread tends to come out flat
Hi all, I'm trying to understand how to make nice open crumb sourdough bread but they tend to come out rather flat.I've had success only once with a recipe using 65% hydration and immediately thought I could increase the hydration as I prefer to work with wetter doughs when it comes to handling...
hello i'm new. instructions for making honey cakes
Can anyone guide me to make honey cakes. the cake my mother loves to eat. I really want to please her....
Mint Chocolate Loaf Trial
Trying to find out a recipe or if anyone attempted to use mint chocolate as an ingredient for a loaf? If yes, I'm wondering which is better to use crushed mint chocolate or powdered chocolate? This is my option for the...
difficulty getting starter going
Hi all. I am on my second round of trying to get a starter going. The first one flopped and online friends suggested using filtered water and a higher quality of flour.This time, I am using the recipe on King Arthur flour. I started with Bob's Red Arrow rye and filtered water. Since the second...
Starter not rising
Hello, I'm after some advice.I have recently activated some Dyhydrated starter that I have. The first week it became really active and was rising and falling at a good rate, but since then it has really become really dormant.I have tried feeding it twice a day and putting it in a warmer place but it...
